Fresh tuna tartare with avocado and flavors of soy and sesame — a fresh, indulgent Asian seafood starter. Gluten-free version: Gluten-free soy sauce (tamari).
⏱ 50 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
In a small bowl, whisk the lemon juice, gluten-free soy sauce, sesame oil, ginger and garlic until smooth.
Bowl
To assemble
2
Cut the fish into small cubes of about 1 cm.
KnifeCutting board
💡Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
3
Add the dressing to the fish, stir and chill 10 minutes in the fridge.
Refrigerator
4
Slice the avocado into strips.
KnifeCutting board
5
Serve the fish with slices of the avocado, and sprinkle the green onion and sesame seeds on top.
205calories
20 gprotein
2 gcarbs
12 gfat
● protein 42%● carbs 5%● fat 53%
Per serving (148 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Fresh ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Fresh ginger →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
